Sweet Potato Lentil Fritters-4

Sweet Potato Lentil Fritters

 
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When life gives you leftover lentils you make these sweet potato lentil fritters! Or rather that is what I did.

Plus as my son is a new vegetarian I am now on the lookout to find something kid friendly to feed him. And whereas I love what my kids would call ‘weird seasonings and spices’, he is more of a plain potatoes kind of kid. (although I do applaud his recent like of pickled jalapeño’s, guac and cherry salsa!)

These sweet potato lentil fritters are more on the plain side, but that gives you the opportunity to customize them how you WANT to. You could add some harissa or berbere spice. Chipotle chili powder could be yummy! Or for something totally different a curry or masala spice.

My son opted to have his topped with cheddar cheese (remember he is vegetarian!) and if you are vegan a nice vegan cheese would also work! He also had a side of ketchup which he dipped his fritter into.

I enjoyed my fritter in a bowl with grilled veggies, fresh greens and a side of guac! So customize this fritter to fit your vegan or vegetarian lifestyle.

If you love lentils be sure to check out these other lentil recipes on our blog! Italian Lentil Salad with Pesto Grilled Veggies or Instant Pot Vegan Cincinnati Chili!

We would love to know if you make these! Tag @badtothebowl on social media!

Sweet Potato Lentil Fritters

Recipe by sarah@badtothebowl.comCourse: Main

Customize these Sweet Potato Lentil Fritters for an easy kid-friendly dinner!

Ingredients

  • 1 cup cooked lentils*

  • 1 1/2 cups diced, cooked sweet potato

  • 1/2 cup toasted breadcrumbs**

  • 1 garlic clove, minced

  • 1 tsp dried minced onion

  • 1/2 tsp salt

  • 1/2 tsp sweet paprika

  • 1/2 tsp smoked paprika

  • dash of pepper

Directions

  • Combine all ingredients and use hands to mix well.
  • Form into fritter patties. I made 5.
  • Spray cooking surface with cooking spray to prevent sticking.
  • Heat griddle (or skillet).
  • ‘Fry’ each fritter on each side for 5 minutes.
  • Serve warm with dip of choice (ketchup, guac).
  • Store leftovers in fridge. Or wrap separately and freeze.

Notes

  • *I like to soak my lentils before cooking! This makes them easier to digest.
  • **Panko (gluten free or regular) or Watusee chickpea crumbs work great.

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